I tested several versions of these pumpkin spice chocolate truffles to find the perfect texture, and I’m really happy with the final recipe results. These warmly-spiced treats have a luscious filling surrounded by a crunchy dark chocolate shell. Give them a try if you’re in the mood for a fall dessert, like this pumpkin chocolate mousse, which is another delicious option.
Ingredients and Substitutions
Pumpkin purée gives the centers of these chocolates a decadent, mousse-like texture. I like to used canned pumpkin purée, but homemade works too.
Pumpkin pie spice gives these truffles a warm, cozy fall flavor. If you don’t have pumpkin pie spice you can substitute 1/4 teaspoon of ground cinnamon, 1/4 teaspoon of ground ginger, and pinches of nutmeg, cloves, and allspice. Or a pinch of cardamom would be a delicious substitute for any of those spices.
I like to use dark chocolate when making these pumpkin spice truffles. You can substitute any type of chocolate you prefer for the outer shell, but I recommend sticking with dark chocolate at least for the filling because its higher cocoa content is important for achieving the right texture. Other sweeter types of chocolate such as milk chocolate or white chocolate might seize or become grainy when coming into contact with the pumpkin purée.
How to Make Pumpkin Spice Chocolate Truffles
Start by adding 3/4 cup chopped dark chocolate to a pot on the stove set to low heat (reserve the remaining chocolate for later). Cook, stirring often, until the chocolate is completely melted and no solid lumps remain, then immediately remove the pot from the heat.
Transfer the melted chocolate to a bowl, then add the pumpkin purée and pumpkin pie spice and stir to combine.
Refrigerate the chocolate pumpkin mixture for 30 minutes. When the chocolate pumpkin mixture has finished chilling, mix it well, then leave it at room temperature for 5 minutes.
Scoop out 1 tablespoon of the pumpkin chocolate mixture and use your hands to roll it into a ball (wearing kitchen gloves makes this easier), then place it on a plate lined with parchment paper or a silicone baking mat. Repeat with the rest of the pumpkin chocolate mixture (you should end up with twelve balls).
Add the remaining 3/4 cup chopped dark chocolate to a pot on the stove set to low heat, then stir until melted. Once the chocolate has melted, immediately remove the pot from the heat and transfer the melted chocolate to a bowl.
Add a pumpkin chocolate ball to the bowl of melted chocolate, then gently stir to coat it completely. Use a fork to lift the pumpkin chocolate ball out of the bowl of melted chocolate and place it on the plate lined with parchment paper or a silicone baking mat. Add a sprinkle of pumpkin pie spice on top of the chocolates, if desired, then repeat with the rest of the pumpkin chocolate balls.
Place the plate of pumpkin chocolate truffles in the fridge to harden for at least 1 hour before serving.
Pumpkin Spice Chocolate Truffles Recipe
Equipment
- Parchment paper or silicone baking mat
Ingredients
- 1 1/2 cups chopped dark chocolate, divided
- 1/2 cup pumpkin purée (canned or fresh)
- 1 teaspoon pumpkin pie spice (plus extra to sprinkle on top of the truffles, if desired)
Instructions
- Add 3/4 cup chopped dark chocolate to a pot on the stove set to low heat (reserve the remaining chocolate for later).
- Cook, stirring often, until the chocolate is completely melted and no solid lumps remain, then immediately remove the pot from the heat.
- Transfer the melted chocolate to a bowl, then add the pumpkin purée and pumpkin pie spice and stir to combine.
- Refrigerate the chocolate pumpkin mixture for 30 minutes.
- When the chocolate pumpkin mixture has finished chilling, mix it well then leave it at room temperature for 5 minutes.
- Scoop out 1 tablespoon of the pumpkin chocolate mixture and use your hands to roll it into a ball (wearing kitchen gloves makes this easier), then place it on a plate lined with parchment paper or a silicone baking mat. Repeat with the rest of the pumpkin chocolate mixture (you should end up with twelve balls).
- Add the remaining 3/4 cup chopped dark chocolate to a pot on the stove set to low heat, then stir until melted.
- Once the chocolate has melted, immediately remove the pot from the heat and transfer the melted chocolate to a bowl.
- Add a pumpkin chocolate ball to the bowl of melted chocolate, then gently stir to coat it completely.
- Use a fork to lift the pumpkin chocolate ball out of the bowl of melted chocolate and place it on the plate lined with parchment paper or a silicone baking mat.
- Add a sprinkle of pumpkin pie spice on top of the chocolates, if desired, then repeat with the rest of the pumpkin chocolate balls.
- Place the plate of truffles in the fridge to harden for at least 1 hour before serving.
Notes
- Store these chocolates in an airtight container in the fridge for up to five days or in the freezer for up to three months.
